Try this Smoky Shrimp and Chorizo Soup recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan, simmer the shrimp shells in the chicken broth, covered, for 10 minutes. Strain the broth and discard the shells.
In a large soup pot, cook the chorizo over moderate heat, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate. Add the onion, carrot, garlic and paprika to the pot and cook over moderate heat until softened, about 5 minutes. Add the tomatoes and cook until the liquid has evaporated, about 5 minutes. Return the chorizo to the pot, add the shrimp broth and bring to a boil. Simmer over moderate heat for 25 minutes. Stir the flour mixture, whisk it into the soup and boil for 2 minutes. Season with salt and pepper. Add the shrimp to the soup and cook just until pink and curled, about 2 minutes. Ladle the soup into bowls and top with the avocado. Serve with the toasts.
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Serving Size: 1 Serving (3296g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1182 | ||
Calories from Fat: 175 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 1378.9mg | 424 % | |
Sodium 8798.3mg | 303 % | |
Potassium 2694.6mg | 71 % | |
Total Carbohydrate 44.5g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 40.5g | ||
Protein 198.1g | 283 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1182
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